New favourite notification sound: the "tock!" of a clicky lid depressing, informing us that another jarful of preserves is sealed away.
#food #preserves #preserving

You know that thing about sufficiently advanced #technology being indistinguishable from #magic ?

That's how I feel about #bread.

And #beer.

And #preserving vegetables in brine.

Let's hear it for good guy #microbes.

Today we're making crabapple jelly with the first crop from our Jelly King anniversatree.
Starting to, anyway. The actual jellification will be tomorrow, if the Lord is willin' and the creek don't rise.
#crabapple #preserving #anniversatree

We may have made slightly too much quince jelly today. It tastes amazing but there’s only so much you can work through (especially when there’s still homemade passion fruit jelly, guava jelly and plum jam in the cupboard). Oh well more to share, now to find out which of our friends want some …
#jam #jelly #preserving #food #AutumnFruitGlut

#preserving #canning #recipes #food #foodanddining

https://www.binkysculinarycarnival.com/canning-chickpeas-garbanzos/?utm_source=flipboard&utm_medium=activitypub

Posted into Best of Binkys Culinary Carnival @best-of-binkys-culinary-carnival-BinkysCulinaryC

#cooking #preserving #fromscratch Out of mustard, fixed that. Catsup, very low. This will be 3 pints of catsup when cooked down. And it is a little spicier than most. Way less sugar and no salt, but tangy. 1 can of Italian tomatoes 1 of organic fire roasted tomatoes, 2 cans good tomato paste and assorted spices.

As promised: my Dijon mustard recipe! Not really a recipe so much as a list of ingredients and general set of instructions, which is more like how I cook anyway: tasting and making adjustments as I go.

What you'll need:
yellow and black mustard seeds, around 100g total
125mL white vinegar
50mL white wine vinegar (can be just more white vinegar, or something like cider vinegar)
dry white wine (pinot grigio is commonly recommended; I use whatever I have on hand)
water
salt
some sort of sweetener (sugar, honey, agave)
any flavourings or spices you might want to try (see details)

The first step is to soak your mix of seeds in a mixture of 2 parts vinegar to 1 part water. For the seed mix: the black seeds are the spicy ones, so add more if you want more zip. I started off with 2:1 yellow to black and got a good result. You can make a basic yellow mustard by omitting black seeds entirely.

Soak the seeds in a glass bowl with enough liquid to cover them and account for some expansion as the seeds absorb the liquid. Cover and let sit at least four hours - longer is better up to about 48 hours. I do overnight.

(continued) #preserving #homesteading #mustard #recipes #dijon #CondimentsOfMastodon

Canned some pickles today with Grandma’s old canning equipment. I’ll let you know how they taste in a couple weeks!

If you’re wondering, I just followed Ball’s recipe https://www.ballmasonjars.com/blog?cid=sliced-dill-pickles

PIN 1

I love #FandomHistory (my corner of #fandom is the part that reads & writes #fanfiction & edits #fanvids). Think #ArchiveOfOurOwn #AO3

Anyhow here is a post of gratitude to all the #volunteers who showed up, stayed & did the work.

#fanzine #digitizing #archiving

#fanvid archiving & documenting them on #fanlore, the fan-run #wiki

#interviewing older & current fans for our #OralHistory

rescuing & #preserving our #FanArt

#introduction #intro

links to #projects in the replies

1/n

Just opened a jar of home canned tomatoes. Love that sound when you open a well sealed jar. And love the taste of heirloom tomatoes in winter.
#canning #preserving the #harvest